An Introduction to Fermenting Vegetables
This page is in process but I will update with vegetables and appropriate percentages.
One very simple way to ferment vegetables is to add 1-3 Tablespoons salt per liter/quart of water. Err on the side of caution with more salt, and adjust to your own taste. On average I use 1-2 Tablespoons per liter.
How to calculate salt by percentage.
Weigh your jar and take note of that number. I operate in grams because I find it a bit easier.
Add all your ingredients into the jar and press down until the liquid covers the veg (add non-chlorinated water or other fermenting liquid if needed) and weigh again.
Subtract the original weight of the jar. Note the result.
Salt: I use celtic sea salt, kosher salt, sea salt or pink salt
Divide the result by 100 and then multiply the brine salt percentage (for example if we use 3% for salt needed, so you will multiply by 3) Add that amount in grams to the vegetables and liquid.
If appropriate, cover with a healthy oil (organic extra virgin olive oil, organic avocado oil, organic cold pressed coconut oil) to keep bacteria out.
Press down with a sanitized fermenting weight if needed.
Cover and leave to ferment for an appropriate number of days. Some ferments only take 2-3 days, some take up to a month. I tend to let mine go for 1-2 weeks but in the beginning my taste buds could only really handle a 2-4 day ferment.